Food Service - Jr Sous Chef

SSA Consulting Group; Tampa (FL); Sur place; USD 21 000 - 30 000; Plein temps

Résumé du poste

SSA is seeking a Jr Sous Chef in Tampa to support the Sous Chef in managing daily kitchen operations and ensuring quickservice, safety and quality standards. You will help lead prep, supervise BOH staff, and assist in menu planning to maintain exceptional guest experiences.

This role emphasizes teamwork, knife and safety practices, and adherence to company policies in a fast-paced hospitality setting. Reports to the Sous Chef and works on-site in Florida.

Qualifications

• Strong interpersonal and communication skills to interact with General Manager and staff.
• Proven leadership with focus on team building and development.

Responsabilités

• Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client.
• Ensure restaurant/location is adequately prepped and staffed (BOH) for daily operation.
• Oversee kitchen duties, ensuring quickservice, food safety, quality, availability, merchandising and guest service standards.
• Oversee safety logs, including food temperatures, rotation, and waste.
• Ensure proper uniform, hygiene, handwashing, and glove use with staff.
• Create daily prep and item lists, delegating to employees as necessary.
• Assist the Sous Chef in assigning associates to duties, coaching through tasks and guest interaction.
• Respond to guest and client feedback with reports to mitigate future issues.

Connaissances

Strong interpersonal skills

Effective communication

Proven leadership

Team building

Description du poste

Position Title: Jr Sous Chef

Reports to: Sous Chef

Who are we:

For more than 50 years, SSA has partnered with cultural attractions to design the hospitality experience journey, freeing our partners to remain mission-focused.

We bring together admissions, culinary, and retail with innovation and human connection to shape a seamless guest journey.

Our focus is on people, innovation, and operational intelligence as a means to create special moments with lasting impact. We call it 452 Hospitality, the foundation of how we serve our partners and their communities.

Responsibilities

• Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client.
• Ensure restaurant/location is adequately prepped and staffed (BOH) for daily operation.
• Oversight of location kitchen duties, ensuring quickservice, food service, safety and quality, availability, merchandising, and guest service standards are all met and exceeded.
• Oversight of safety logs, including food temperatures, rotation, and waste.
• Ensures proper uniform, hygiene, handwashing, and glove use with staff.
• Responsible for supporting SSAfety training with knife handling skills, ensuring all direct reports display proper use of knives and slicers.
• Creates daily prep and item lists, delegating to employees as necessary.
• Actively helps to support operations and fill holes as necessary to ensure smooth service.
• Maintains a checklist of routine or daily cleaning tasks and ongoing projects or menu planning.
• Assists the Sous Chef in assigning associates to duties, coaching through projects, daily tasks and guest interaction.
• Actively and efficiently responds to guest and client feedback, with a report to the operations manager to ensure that any potential complaints are mitigated against further occurrence.
• Oversees personnel duties, including but not limited to:
  • Training new employees and issuing performance reviews.
  • Actively managing and issuing progressive documentation to coach and counsel the employee on performance, with oversight from the operations manager.
  • Reports employee attendance and any hour discrepancies to the payroll department. Oversees break and rest break management for BOH employees.
  • Inspects equipment and performs routine maintenance and cleaning as necessary.
  • Assists the team to ensure all tasks are completed in a timely manner by helping complete daily tasks as necessary.
• Communicates with the Sous Chef and Food Service Operations Manager(s) in regard to any issues seen with daily service or quality.
• Works directly with restaurant supervisor(s) to ensure respective locations are operating to standard.
• Remains knowledgeable of and supervises in accordance with all applicable local, state, and federal laws.
• Perform other tasks as deemed necessary.
• Maintain a clean, safe, and organized work environment.
• Uphold and demonstrate a complete understanding of company policies and procedures.

Job Requirements

• Strong interpersonal and communication skills, including the ability to articulate to our General Manager and personnel.
• Proven leadership skills with an understanding of the importance of team building/development, while